I braved 20 degree weather at 7:45 on a Saturday morning to bring you this salad. Our friends, E+P, threw a friend Thanksgiving last weekend, and I wanted to bring a couple dishes. This salad was one of them. As I walked through the market, I spotted beets and this salad came together in my head. It's crisp, rich and tasty!
This salad would be an excellent side dish on your Thanksgiving table, but it would also be a fantastic lunch.
Basil thinks it smells like a great salad, too.
Beet and Turnip Salad
- 4 small beets
- 4 small turnips
- 2 tbs fresh thyme leaves
- generous pinch of salt
- fresh cracked pepper
- 1 tbs olive oil + 1 tsp
- 1/2 cup baby radishes
- 1 large head of fresh fall lettuce (about 6 cups)
- 1/4 cup shredded carrots
- 2 tbs fresh basil leaves cut into slivers
- 1/2 cup raw walnuts
- Preheat the oven to 400 degrees (F).
- Carefully peel the beets and chop into small pieces.
- Chop turnips into equally sized pieces.
- Toss turnips and beets with thyme leaves, 1 tbs olive oil and pinch of salt.
- Place in baking dish and bake for 40 minutes.
- Once down, set aside to cool.
- Assemble! Wash the lettuce leaves, chop and place in a large bowl.
- Cut the radishes into thin discs and toss with the lettuce.
- Add carrots, walnuts, basil and cooled turnips and beets.
- Toss salad.
- If still dry, add in an additional tsp of olive oil and a generous amount of cracked pepper.
My confident cooking beets is rising, and I want to now put them in everything. They're so tasty, and they really scream winter to me.
Isn't that lettuce beautiful?! It was crisp, bitter and delicious.
This salad is great, and I hope you enjoy!
Oh look, a bonus picture of Basil! Isn't she a cutie pie? We had a little scare last week where she stopped eating and we had to take her into the vet for dehydration. They run a bunch of tests and couldn't figure out what was wrong with her, but she seems to be on the mend. We're keeping an eye on her, and she is getting back to normal. We love our Bazie!